Slow Cooker Barbecue Turkey with Corn Salad

Con Poulos

These fall-apart-tender turkey thighs get their spicy sweetness from a dry rub of cayenne pepper and paprika. After slow simmering, spoon a vinegar-based barbecue sauce over them and plate with a succotash-style side studded with carrots.

Total Time: 6:10

Prep: 0:25

Level:
Moderate

Yield:
6 main-dish servings

Ingredients

1 tsp. mustard powder

1 tbsp. sweet paprika

1 tsp. sweet paprika

3 tbsp. packed dark brown sugar

¾ tsp. cayenne (ground red) pepper

salt

pepper

4 bone-in turkey thighs

1 c. water

2 tbsp. water

½ c. cider vinegar

3 tbsp. cider vinegar

½ c. ketchup

1 package frozen lima beans

2 c. fresh corn kernels

2 stalk celery

4 medium carrots

Directions

In small bowl, combine mustard powder, 1 tablespoon paprika, 1 tablespoon brown sugar, 1/2 teaspoon cayenne, and 1/2 teaspoon each salt and freshly ground black pepper. Place turkey in large dish and rub spice mixture all over meat. Spice-rubbed turkey can be covered and refrigerated up to 1 day ahead of serving.

In 6-quart slow cooker bowl, combine 1 cup water and 1/4 cup vinegar. Place turkey in slow cooker in single layer, overlapping pieces slightly if necessary. Cover and cook on low 6 hours or on high 3 hours or until instant-read thermometer inserted in thickest part reaches 165 degrees F and meat is tender when pierced with tip of paring knife.